Pink Salmon
by Editorial Staff
Delicious pink salmon for the festive table. Recommend.
Servings: 12
Ingredients
- Pink salmon – 1 kg
- Water – 0.5 l
- Coarse salt – 100 g
- Sugar (optional) – 50 g
- Vinegar 9% – 1 tbsp
- Bay leaf – 1 pc.
- Black peppercorns – 5-6 pcs.
Directions
- Products for cooking salmon salmon in front of you.
- Defrost the fish, cut off the head, cleanse the entrails. Rinse well. (To make the fish salted faster, you can cut it into fillets without bones and skin.)The salted pink salmon is ready.
- Make a pickle. Dissolve salt and sugar in warm water (about 40 degrees). Add vinegar and spices. Put the pink salmon in the brine, put oppression on top and leave it for 3-4 hours at room temperature. And then put it in the refrigerator for a day.
- The salted pink salmon is ready.
Bon Appetit!
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